Bright, zesty, and tender, this Limoncello Ricotta Snack Loaf is my go-to treat when I want something light, citrusy, and a little indulgent. With creamy ricotta, a punch of fresh lemon zest, and the subtle warmth of limoncello, this loaf captures the essence of a sunny Italian afternoon—all in one bowl and under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
Zest of 2 lemons
1/3 cup limoncello liqueur
3/4 cup ricotta cheese (whole milk preferred)
1/4 cup plain yogurt or sour cream
1/4 cup olive oil or melted coconut oil
2 large eggs
1 tsp vanilla extract
Optional: powdered sugar, for dusting
Directions
I preheat my oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, I whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, sugar, and lemon zest.
I add the limoncello, ricotta, yogurt, oil, eggs, and vanilla extract directly into the dry ingredients and mix until just combined—being careful not to overmix.
Then, I pour the batter into the prepared pan and smooth out the top.
I bake it for 40–50 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
After cooling it in the pan for 10 minutes, I transfer it to a wire rack to cool completely.
Finally, I sometimes dust it with powdered sugar for an extra sweet touch.
Servings and timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 235 kcal
Variations
I sometimes swap limoncello with fresh lemon juice for an alcohol-free version. When I want a nuttier twist, I sprinkle slivered almonds on top before baking. For added flair, I’ve also folded in blueberries or raspberries into the batter—they pair beautifully with the lemon and ricotta. And if I want to turn it into more of a dessert, I drizzle a simple lemon glaze instead of using powdered sugar.
Storage/Reheating
I store this loaf in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5. If I want to reheat it, I pop a slice in the microwave for 10–15 seconds or toast it lightly for a crisp edge. It also freezes well—just wrap slices individually in plastic wrap and freeze for up to 2 months.
FAQs
How strong is the limoncello flavor in the loaf?
The limoncello gives it a subtle citrus warmth without being overpowering. It enhances the lemon zest without tasting boozy.
Can I make this loaf without almond flour?
Yes, I’ve made it with all all-purpose flour when I didn’t have almond flour, and it still turned out moist and delicious—just a slightly different texture.
Is there a substitute for ricotta cheese?
If I’m out of ricotta, I’ve used full-fat Greek yogurt or mascarpone as substitutes. The texture changes a bit, but it’s still a great loaf.
Can I use bottled lemon juice instead of zest?
I really recommend using fresh zest for that bright, citrusy flavor. Bottled juice doesn’t give the same fragrant punch that fresh zest offers.
What’s the best way to serve this loaf?
I usually serve it plain or with a light dusting of powdered sugar. It’s also lovely with fresh berries or a dollop of whipped cream for brunch or dessert.
Conclusion
This Sunshine Limoncello Ricotta Snack Loaf is everything I want in a quick, one-bowl bake—bright, soft, and full of flavor. It’s the kind of treat that feels special but doesn’t demand much time or effort. Whether I’m baking for guests or just indulging myself, this loaf always brings a little sunshine to my table.
Recipe:
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Sunshine Limoncello Ricotta Snack Loaf
- Total Time: 55 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A bright and zesty one-bowl Limoncello Ricotta Snack Loaf that’s tender, moist, and full of citrus flavor. Perfect for brunch, dessert, or an afternoon treat.
Ingredients
1 cup all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
Zest of 2 lemons
1/3 cup limoncello liqueur
3/4 cup ricotta cheese (whole milk preferred)
1/4 cup plain yogurt or sour cream
1/4 cup olive oil or melted coconut oil
2 large eggs
1 tsp vanilla extract
Optional: powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Add the limoncello, ricotta, yogurt, oil, eggs, and vanilla extract directly into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
For an alcohol-free version, replace limoncello with fresh lemon juice.
Sprinkle slivered almonds on top before baking for added crunch.
Fold in blueberries or raspberries for a fruity variation.
Drizzle with lemon glaze instead of powdered sugar for a dessert finish.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap slices individually in plastic wrap and store for up to 2 months.
Reheat slices in the microwave for 10–15 seconds or toast lightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
